INGREDIENTS
2 tbsp
extra-virgin olive oil
1/2
yellow onion, finely chopped
5
garlic cloves, finely minced
2
celery stalks, chopped
1
bay leaf
1 cup
lacinato kale or broccoli rabe stems, finely chopped
9 cups
low-sodium vegetable broth
1 1/4 cups
dry red lentils, rinsed
1/2 tsp
sea salt
2 tbsp
raw, unfiltered apple cider vinegar
1 1/2 cups
1 1⁄2 cups thinly sliced lacinato kale leaves or broccoli rabe leaves, to finish
Sriracha sauce,